NGOU’A-Pt1-Taro&Spinach leaves.Tongan dessert #polytube #poly #tonga #cooking #smallyoutubersupport

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories and can provide a nutty flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor while brown sugar is often less expensive.

banana

🥗Healthier: applesauce

💰Cheaper: mashed pumpkin

Applesauce reduces calories and can maintain moisture in the dish.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean offers a natural flavor while essence is often more affordable.

Wash the taro leaves and place them in a pot to boil.

Cut the taro leaves well after washing them.

Cook the taro leaves until they are tender.

Prepare spinach by cooking it down until ready.

Put on gloves before handling ingredients.

Blend the cooked spinach with tapioca starch and nutmeg.

Add two teaspoons of nutmeg to the spinach mixture.

Mix in one can of coconut milk and two teaspoons of baking powder to the spinach mixture.

Use a larger bowl if the mixture is too heavy to handle.

Work quickly with the tapioca starch as it thickens fast.

Prepare to steam or bake the spinach mixture.

Spray the baking dish before adding the mixture.

Steam the spinach mixture for about 20 minutes, checking as it cooks.

Add one teaspoon of vanilla to the taro leaf mixture.

In the taro leaf mixture, add two cans of coconut milk and tapioca starch.

Leave out the baking powder in the taro mixture to compare results.

Wrap the taro mixture in foil and place it in a baking tray.

Bake the taro mixture in the oven.

Check the baking progress, ensuring the inside is cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens